|
We'll continue our exploration of Italy, their wine and food, food and wine. How they complement each other, and continue to expand their horizons and ours. We'll pick up where we left off with the amazing wines of Barolo, Barbaresco and Barbera. We'll discuss Moscato d'Asti, Proscecco, and Brachetto, and other wines that fizz. Of course, Italy has white wine, and they fly a little under the radar, except for that mass produced Pinot Grigio. We'll briefly talk about Grappa, Olive Oil, Balsamic Vinegar, and Parmigiano Reggiano. It's impossible to talk about Italy and not mention art, history,
|
